Mint or Lavender Lemonade: Make a simple syrup in a saucepan – ¾ cup sugar, ½ cup water, ¾ cup packed fresh mint leaves (for lavender lemonade substitute 1 ½ tablespoons dried lavender flowers for fresh mint). Bring to simmer, stirring occasionally, & cook until sugar is dissolved. Remove from heat & let steep for 10-15 minutes. Strain through a sieve, catching liquid in large measuring cup, pressing mint leaves to extract liquid. In large pitcher, combine sugar syrup with 1 2/3 cups fresh-squeezed lemon juice, 4 cups ice & 4 cups water (or more, to taste). Pour into glasses or Mason jars (I had 1 pint size; we filled them half-full w/lemonade, then added ice cubes), garnish with lemon slices & sprig of mint. Makes 6-8 servings. Note: I doubled this recipe and served it to our volunteers after our field trip with West Dallas Community School on Tuesday. Refreshing-just like being with kids in the garden.
Recipe from The Dallas Morning News
To read more about National Lemonade Day, click here.